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- Benucci, Ilaria, et al. Show all 5 Authors
- Food chemistry 2019 v.300 pp. 125174
- alginates; calcium; encapsulation; ethanol; fermentation; odors; oxygen consumption; sensory evaluation; sparkling wines; taste; volatile compounds; winemaking; yeasts
- ... This paper focuses on the use of a new type of yeast encapsulation procedure, applying the chitosan-calcium alginate double layer microcapsules, for the production of Riesling sparkling wine. Four different sparkling wines were produced by free or encapsulated yeasts. The four types of yeast used were adapted (Free EtOH-A, Encapsulated EtOH-A) and non-adapted to ethanol (Free, Encapsulated).The di ...